Pea falafels with minty couscous salad
By Cassie Best
Give falafel a makeover by using a mix of chickpeas and frozen peas, serve with couscous and a dollop of yogurt for a cheap but tasty meal
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Prep:20 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 489
-
fat 17g
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saturates 3g
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carbs 57g
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sugars 8g
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fibre 14g
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protein 21g
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salt 0.5g
Ingredients
- 400g frozen peas
- 400g chickpeas, drained
- 3 tbsp flour, plus a little for dusting
- 2 garlic cloves, crushed
- 2 tsp cumin seeds
- 2 tbsp smooth peanut butter or tahini
- small bunch parsley, chopped
- small bunch mint, chopped
- zest and juice 1 lemon
- 200g couscous
- 3 tbsp olive oil
- 4 large tomatoes, chopped
- 100ml natural yogurt
Method
Put the peas in a colander and run under the hot tap to defrost. Drain well, then put half into a food processor. Add the chickpeas, flour, garlic, cumin seeds, peanut butter or tahini, parsley, lemon zest and plenty of seasoning. Whizz the ingredients to a paste, adding a splash of water if it looks too crumbly. Using wet hands, shape the mixture into 8 patties, dust with flour, then place on a plate and chill for 10 mins, or longer if you have time. Boil the kettle.
Place the couscous in a large bowl, season, then pour over enough boiling water to just cover. Set aside for 5 mins.
Heat 2 tbsp oil in a large pan. Cook the falafels for 2-3 mins on each side, until crisp and golden – you may have to do this in batches, so keep them warm in a low oven while you do. Add the remaining oil, lemon juice, mint, tomatoes and peas to the couscous. Serve the salad and falafels with a dollop of yogurt.
